The mozzarella should be very soft, but should still be in visible chunks rather than distributed throughout the sauce. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately! Immediately sprinkle on the Parmesan shavings. Add the pork chops and cook until browned and cooked through.
Heat the oil and 1 tablespoon butter in a cast-iron skillet over medium heat until bubbly.
Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.ĭrain the pasta and pour it onto a platter. Lightly dredge the pork chops in the flour. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes. In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Stir the chicken around to brown it on all sides. Allow to cook, without stirring, until golden, about 2 minutes. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the pasta according to the package directions.
0 kommentar(er)
